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Cheesy Italian Oatmeal Pan Bread

Total Time

2hrs

Prep 1 hr 30 mins

Cook 30 mins

I found this recipe on the back of a bag of Pillsbury flour. This bread has great texture and flavor and looks good as well. I made mine on a round baking stone so it was shaped more like a pizza. The bread is at its most amazing when it's fresh from the oven, but it's still soft and flavorful the morning after - I know because I ate some for breakfast! Prep time includes rising/resting. Eight servings is an estimate - our family of four ate about half of it at one meal (served alongside pasta).

By hand, stir in 1 3/4 cup to 2 1/2 cups flour and the mozzarella cheese to form a stiff dough.

(*I just put everything in my standing mixer bowl and mixed it with the dough hook.).

If kneading by hand, knead in 1/2-3/4 cup flour on a floured surface till dough is smooth and elastic.

(Depending on your flour, humidity in your home, etc., you may need more or less flour - you want a smooth, elastic dough that is not too sticky.).

Shape dough into a ball and let rest for 15 minutes.

Punch down dough and press into prepared pan. Using a very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through the dough (I didn't cut all the way through and it pulled apart just fine).

Repeat in opposite direction, creating a diamond pattern.

Cover and let rise in a warm place till light and doubled in size (about 45 minutes - less if you use rapid rise yeast).

Reviews

Most Helpful

This was terrific and the kids gobbled it up! I replaced half of the flour with whole wheat flour and instead of brushing the top with butter I used olive oil cooking spray. I didn't have any Parmesan cheese so I left this off the topping as well and it still was delicious. Very easy to make and everyone has asked me to make it again soon.